Creamy Prebiotic Potato Salad
Author: Magdalena Wszelaki
Serves: 8-10
- 2 pound red potatoes with skins on, quartered if they are large
- 1 tablespoon sea salt
- 4 strips of bacon from pasture-raised pigs
- ¾ cup sauerkraut (lacto-fermented, not in vinegar), chopped
- 2 tablespoons Dijon mustard
- ¼ cup chopped spring onions
- ¾ cup mayo (if avoiding eggs, use this recipe: https://hormonesbalance.com/recipes/eggless-mayonnaise/)
- ¼ cup of brine from ferments or 2 tbsp apple cider vinegar
- Preheat the oven to 350F.
- Boil the potatoes with skins on in salted water for 45 minutes or until they become soft.
- Bake the bacon strips for 45 min or until nicely browned.
- Pour out the potato water and let the potatoes cool off.
- Cut them to ½-inch cubes.
- Combine with all the remaining ingredients and fold them in gently.
- Taste and adjust based on your preferences.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/prebiotic-packed-potato-salad/
3.5.3251